Firstly, put the orzo on to cook. Fill a saucepan with water and a big pinch of salt, then bring to a simmer. Add the pasta and cook for 8-10 minutes until it’s just al dente.
Meanwhile, make the vegan pesto. Toast the seeds over a medium heat for 3-4 minutes in a dry pan. They will start to smell toasty and lightly crackle when ready.
Add the basil, olive oil, toasted seeds, garlic, lemon juice and salt to a blender**, then blend on high until it’s mostly smooth.
When the pasta is cooked, drain it through a colander and rinse with cold running water.
Add the orzo to a mixing bowl with the pesto, yoghurt, tomatoes, sun dried tomatoes, olives and rocket. Mix everything together really well.
To serve, you can top the salad with some toasted seeds for a little extra crunch and flavour.